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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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116 - Lemon Cake

(by Lillian Thomas - friend)

1 package Duncan Hines yellow cake mix
1 - 3.5oz. Jell-O lemon instant pudding
4 eggs
3/4 cup cold tap water
3/4 cup canola oil

In a mixer, combine all ingredients and blend all together. Once mixed, beat the mixture on medium for 5 minutes. Grease an angelfood cake pan. Pour the batter into the cake pan. Bake at 350 degrees for 1 hour. Use icing below.

Icing: 1 1/2 cups powdered sugar, 2 TBSP butter, the juice that you can squeeze out of a fresh lemon, 1/4 cup warm tap water (if it comes out thick, add more water). In a mixer, blend all ingredients until smooth. Ice the cake after the cake is cool.

 

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• prev: 115 - Brown Sugar Icing
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• next: 117 - Cantonese Bake

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cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food